Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Figgy pudding coconut butter on an ornate plate, topped with coconut cream and a sprig of holly

Figgy Pudding Coconut Butter


  • Author: Carlie
  • Prep Time: 4 hours
  • Total Time: 4 hours
  • Yield: 6 1x

Ingredients

Scale

18oz bag unsweetened coconut shreds

1 c dried figs1/2 c absinthe or Pernod + 1/2 c boiling water (OR sub 1 c hot water + 1 tsp anise extract)

2 tsp orange zest (about one xl orange)

1 tbsp liquid sweetener (agave, honey, maple syrup)

3 tsp ground ginger

1 tsp allspice

 

Sauce:

 

1 tbsp coconut cream

1/2 tbsp coconut oil

1/2 tsp orange zest

1/2 tsp vanilla extract


Instructions

  1. Soak figs in absinthe or Pernod and water, OR water and 1 tsp anise extract. Be sure to soak in a container that allows figs to be just covered by liquid. (I like to use a 2 cup Pyrex measuring cup.) Soak for at least two hours.
  2. When figs are rehydrated, drain and reserve 1-2 teaspoons of soaking liquid.
  3. Blend coconut shreds in a high-speed blender (preferred) for 2-5 minutes, or process infoodprocessor until liquid: 2-3 minutes.
  4. Add figs, zest, sweetener and 1 tsp of soaking liquid and process until combined, scraping down the bowl when needed. If you would like a stronger anise flavor, add the second teaspoon of soaking liquid and process.
  5. Add spices and process until incorporated.
  6. Place into a mini fluted cake pan or small bowl lined with plastic wrap and refrigerate until chilled and firm.
  7. After about an hour, begin making the sauce: stir together all sauce ingredients, and refrigerate, stirring and checking viscosity, every 20 minutes. This can take a while, but don’t give up!
  8. Once the sauce reaches a gooey, but still fluid consistency, similar to room temperature nut butter, remove sauce and coconut butter from the fridge.
  9. Unmold coconut butter and set on serving plate.*
  10. Slowly drizzle sauce over top of the molded butter, smoothing out the top with the back of a spoon. Drizzle over the sides for a dripping effect, and place in refrigerator to set.
  11. Remove from fridge at least 30 minutes before serving

Notes

* If you did not line pan/bowl with plastic wrap, you may need to set the bowl in warm water to loosen and unmold the butter. If this is the case, after unmolding, put the coconut butter back in the fridge to chill. It is best for this to be chilled unless you are skipping the sauce. The cold coconut butter will help the sauce to set instead of dripping all over the place.

  • Category: Dessert
  • Cuisine: Healthy Treats